Gingerbread Cookie Sandwiches with Soft Caramel & Ginger Buttercream

Servings: 12-14

For the Soft Gingerbread Cookies:

• BUBBL’R Blood Orange Mango Mingl’r, for serving
• 3 ¼ cup All Purpose Flour
• 1 tsp. Baking Soda
• ½ tsp. Fine Sea Salt
• 1 tbsp. Ground Cinnamon
• 1 tbsp. Ground Ginger
• ½ tsp. Ground Nutmeg
• ½ cup Unsalted Butter, softened
• ½ cup Brown Sugar
• ½ cup Molasses
• 1 large Egg
• 1 tsp. Vanilla Extract

For the Ginger Cream Cheese Buttercream:

• 6 tbsp. Unsalted Butter, softened
• 100g Cream Cheese, softened
• 1 – 2 cups Powdered Sugar
• 2 ½ tsp. Ground Ginger
• 1 tsp. Vanilla Extract
• 1 tbsp. Heavy Cream

For Homemade Soft Caramel:

• ½ cup Heavy Cream
• 7 tbsp. Unsalted Butter, cubed
• 1 cup Granulated Cane Sugar
• 1 tsp. Fine Sea Salt

For the Soft Gingerbread Cookies:

1. In the bowl of a stand mixer, combine the butter and brown sugar. Beat for 2 minutes.
2. Add the molasses, egg, and vanilla. Mix until well-combined.
3. In a separate bowl, whisk the flour, baking soda, salt, and spices together. Add into the molasses mixture. Mix until all ingredients are well-incorporated.
4. Wrap the cookie dough tightly in plastic wrap. Chill in the fridge for at least 2 hours. (TIP: This is the perfect time to make the soft caramel.)
5. Preheat oven to 350F. Line 2 large baking pans with parchment paper.
6. Roll out the dough on a lightly floured surface to 1/8” thick. Cut out using gingerbread men cookie cutters, cut out the cookies to place on the prepared baking pans.
7. Bake for 8-10 minutes, until set in the center. Be careful not overbake as you want them to be a soft chewy cookie. Let cool completely before assembling cookie sandwiches.  

For the Ginger Buttercream:

1. In the bowl of a stand mixer, beat the butter and cream cheese until smooth, about 2 minutes.
2. Add the powdered sugar, ground ginger, vanilla extract, and heavy cream. Whisk until light and fluffy. (If too thin, add more powdered sugar. If too thick, add more heavy cream.)
3. Transfer the buttercream to a piping bag with ¼” diameter tip.
4. Pipe along the edges of half of the cooled cookies. Add a small spoon of the soft caramel inside the buttercream, then sandwich with another cookie.
5. Enjoy with BUBBL’R Blood Orange Mango Mingl’r for a refreshing complimentary drink!

For the Homemade Soft Caramel:

1. In a small saucepan over medium-low heat, add the sugar and ¼ cup water. Stirring constantly, allow the sugar to dissolve completely. You can test this by removing a little with a spoon and rubbing between fingers to feel for any grainy-ness.
2. Increase the heat to medium-high, stirring consistently, to let the sugar come to a boil. Stir until a deep amber color and a candy thermometer registers 350F.
3. Remove from heat and add the cubed butter. Whisk until the better has melted into the sugar.
4. Return the saucepan to low heat. While you whisk, slowly pour in the heavy cream. Once fully incorporated, let it cook another 1-2 minutes.
5. Let the caramel cool before adding into the center of the ginger buttercream.